Sweet Potato and Sage-Butter Casserole Recipe

Here is a savory take on the traditional sweet potato casserole.  My husband isn’t a huge fan of marshmallows, and he really isn’t a fan of sweets, but sweet potatoes are soooo good for you!  So this is my attempt to get him to eat some sweet potatoes this Thanksgiving.

Recipe adapted from Martha Stewart Living, November 2009

Serves 6-8 people

Ingredients
2 pounds sweet potatoes, peeled and cubed
1 pound Yukon gold potatoes, peeled and cubed
1 stick unsalted butter OR 8 TBSP margarine, PLUS 2 tbsp – melted
2 TBSP fresh sage, chopped
1 1/2 cups skim milk, warmed
Course Salt and fresh ground pepper
1 cup prepared Italian breadcrumbs to save time OR if you are feeling up to it, you can make your own

Directions
1. Place sweet potatoes and Yukon potatoes in a large saucepan, cover with water, and season with salt.  Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; mash with a potato masher OR pass through a ricer into a bowl if you have it.

2. Preheat the oven to 375 degrees.  Melt 8 tbsp of butter in a small saucepan over medium heat, swirling occasionally until golden brown, 5-7 minutes.  Remove from heat, add 2 TBSP of sage.  Stir butter mixture and milk into potatoes.  Season with salt and pepper.  Transfer to a 2-quart casserole dish.  (Can be made 2 days ahead up until this point).

3. Combine breadcrumbs with 2 TBSP of melted butter.  Season with salt and pepper.  Toss to combine.

4. Top potato mixture with breadcrumbs.  Bake, uncovered, until bubbling around the edges and breadcrumbs are golden brown, roughly 30-40 minutes depending on your oven.  If you’re breadcrumbs are browning too quickly, loosely cover with foil.  Let stand, uncovered, for 10 minutes before serving.

5. Enjoy!

*Picture to come*

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

3 responses to “Sweet Potato and Sage-Butter Casserole Recipe”

  1. moderngirlnutrition says :

    Sweet potatoes have to be the best part of Thanksgiving dinner:)

  2. Sheslosingit.net says :

    Yum! Here is a pancake recipe you might like – you can use pumpkin or sweet potato:http://sheslosingit.net/2012/10/21/its-fall-yall-pumpkin-pancake-recipe/

    Lisa
    http://sheslosingit.net

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